Easy-Lean - Crock Pot Mu Shu Pork !
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
4 Pork, fresh, loin, center rib (chops), boneless (or about 2 lbs) 3/4 Cup of Hoisin Sauce (+2 tbsp for later) 2 Medium Onions (red or white, sliced into 1/2 moons)Mix 2 tbsp of Simply Dressed Ginger & Sesame Dressing (or substitute any ginger sesame dressing) with 1/2 cup of Water3-4 Cups of Shredded Savoy Cabbage3 Cloves minced Fresh Garlic1 tsp (to 1 tbsp) of Salt1 tsp (to 1 tbsp) of Pepper1 tsp of Chinese 5 Spice powder 1 tbsp of Tamari (adjust your salt to accommodate for this) 1 - 2 inch knob of fresh ginger (whole but peeled)
Set your crock pot on low, give a quick spray of non-stick cooking spray or other oil (just a little).
Process your veggies and stuff - mince your garlic, and peel your ginger, set aside.
Shred your Savoy Cabbage and set aside in a covered bowl in the refrigerator (you will add this in about hour before eating).
Slice your onions and add them to the bottom of the crockpot (like a bed of onions). Lay your boneless pork chops on top of the onions. Using 1/2 of the salt and pepper, and all of the Chinese 5 Spice Powder - season the chops.
Add our water & vinaigrette to the mix, minced garlic and knob of ginger - cover and cook on low for about 3 hours. At this point your pork should start to be fork tender - remove the top and shred pork into the onions. Recover and cook another hour on low.
At 4-5 hours - add the shredded Savoy Cabbage on top - cook for 1 more hour, and switch temperature to low, mix in the now the now wilted cabbage and shred any large pork chunks. Taste and adjust seasonings - add any additional salt or pepper, I added in about 2 more tbsp of Hoisin to finish the dish. Remove the knob of ginger before serving.
Serve hot and on tortillas... I was told by my Hubby and Brother that these were (and I quote) "Phenomenal!"
Serving Size: Makes about 10 servings @ about 1/2 to a 3/4 cup
Number of Servings: 10
Recipe submitted by SparkPeople user S.INTHEBIGCITY.
Process your veggies and stuff - mince your garlic, and peel your ginger, set aside.
Shred your Savoy Cabbage and set aside in a covered bowl in the refrigerator (you will add this in about hour before eating).
Slice your onions and add them to the bottom of the crockpot (like a bed of onions). Lay your boneless pork chops on top of the onions. Using 1/2 of the salt and pepper, and all of the Chinese 5 Spice Powder - season the chops.
Add our water & vinaigrette to the mix, minced garlic and knob of ginger - cover and cook on low for about 3 hours. At this point your pork should start to be fork tender - remove the top and shred pork into the onions. Recover and cook another hour on low.
At 4-5 hours - add the shredded Savoy Cabbage on top - cook for 1 more hour, and switch temperature to low, mix in the now the now wilted cabbage and shred any large pork chunks. Taste and adjust seasonings - add any additional salt or pepper, I added in about 2 more tbsp of Hoisin to finish the dish. Remove the knob of ginger before serving.
Serve hot and on tortillas... I was told by my Hubby and Brother that these were (and I quote) "Phenomenal!"
Serving Size: Makes about 10 servings @ about 1/2 to a 3/4 cup
Number of Servings: 10
Recipe submitted by SparkPeople user S.INTHEBIGCITY.
Nutritional Info Amount Per Serving
- Calories: 259.6
- Total Fat: 10.6 g
- Cholesterol: 64.9 mg
- Sodium: 1,177.7 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 1.8 g
- Protein: 27.0 g
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